Stuffed Eggplants with Carrots, Peppers, Tomatoes

"A fantastic lunch idea that even sworn vegans and vegetarians can take advantage of."
Preparation30 min.
Cooking60 min.
Тotal90 min.
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Dig out the insides of the eggplants, set them aside, sprinkle the eggplants with salt and leave them for 1 hour, then rinse and dry them.

Separately, fry the finely chopped onions and finely chopped carrots. Once they soften, add the chopped peppers and insides of the eggplants.

Pour in a little warm water and saute, while also adding the bay leaf, black pepper, allspice and slices of garlic, chopped parsley and finely chopped tomatoes. Cook until ready.

In a tray, arrange the eggplants, fill them with the mixture, pour on 2 cups water and bake at 428°F (220 °C) until the eggplants are cooked.

Serve with lemon or whatever else you like instead - I garnished them with mashed potatoes.find similar recipes here

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